swap_horiz Aka miso Alternatives

1

Parmigiano-Reggiano

Parmigiano-Reggiano is an Italian PDO hard cheese produced in Emilia-Romagna since at least the 13th century, aged a min...

Italian Pdo Aged Cheese

9.20 Excellent

2

Miso

Fermenting soybeans with salt and koji produces miso, a Japanese seasoning paste with a deeply savory taste. Koji common...

Japanese Probiotic Umami Soy

9.15 Excellent

3

Sake

Sake is a Japanese rice wine fermented using Aspergillus oryzae mold in a process called multiple parallel fermentation,...

Traditional Japanese Rice Wine Beverage

9.10 Excellent

4

Katsuobushi

Made from skipjack tuna, Katsuwonus pelamis, katsuobushi concentrates fish into hard blocks that can be shaved into thin...

Japanese Umami Fish Dashi

9.10 Excellent

5

Sherry Vinegar

Sherry vinegar is a gourmet wine vinegar produced in the Jerez region of Andalusia, Spain, where its production is prote...

Spanish Aged Condiment Andalusia

8.90 Great

6

Doubanjiang

Doubanjiang is a traditional Chinese fermented bean paste that serves as a foundational ingredient in Sichuan cuisine. I...

Spicy Chinese Sichuan Soy

8.85 Great

7

Stilton

Stilton is a protected designation of origin British blue cheese produced only in Derbyshire, Leicestershire, and Nottin...

Pdo British Aged Cheese

8.80 Great

8

Coppa

Coppa is a traditional Italian cured meat made from the muscle running from the neck to the fifth rib of pork shoulder....

Italian Aged Charcuterie Fermented Cured Meat

8.76 Great

9

Pu-erh Tea

Pu-erh is a uniquely fermented, aged dark tea originating from Yunnan province in southwestern China. It is distinguishe...

Aged Chinese Earthy Fermented Tea

8.72 Great

10

Doenjang

Doenjang is a traditional Korean fermented soybean paste made from dried soybeans that are boiled, shaped into blocks ca...

Korean Traditional Umami Soy

8.50 Great

11

Shaoxing Wine

Shaoxing wine is a traditional Chinese fermented rice wine produced in Shaoxing, Zhejiang Province, using glutinous rice...

Aged Chinese Cooking Alcoholic

8.46 Great

12

Hatcho miso

Hatcho miso is a dense, dark soybean paste that originates from Okazaki in Japan's Aichi Prefecture. It is a traditional...

Japanese Dark Savory Aged

8.45 Great

13

Tamari

Tamari is a type of Japanese soy sauce that is traditionally made as a byproduct of the miso fermentation process. Unlik...

Japanese Gluten Free Umami Condiment

8.45 Great

14

Tsukemono

Tsukemono is a broad category of Japanese preserved vegetables cured using salt, brine, rice bran (nuka), miso, or sake...

Traditional Japanese Condiment Lacto Fermented

8.43 Great

15

Tempeh

Tempeh is a traditional Indonesian food made by fermenting cooked whole soybeans with the mold Rhizopus oligosporus unti...

High Protein Probiotic Indonesian Soy

8.35 Great

16

Mirin

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as sho...

Japanese Sweet Cooking Condiment

8.31 Great

17

Shio koji

Shio koji is a Japanese seasoning and marinade made from a mixture of koji (cooked rice inoculated with the mold Aspergi...

Japanese Umami Grain Marinade

8.25 Great

18

Ssamjang

Ssamjang is a Korean fermented condiment made by blending doenjang (soybean paste) with gochujang (chili paste), sesame...

Korean Savory Condiment Wrap

8.25 Great

19

Sufu

Sufu, also known as fermented bean curd or Chinese cheese, is an East Asian condiment produced by introducing fungal mol...

Aged Chinese Spreadable Soy

7.80 Good

20

Mugi miso

Mugi miso is a variety of Japanese miso paste made from soybeans fermented with barley koji rather than the rice koji us...

Mild Japanese Barley Soy

7.75 Good